Return of the lilac tea room: Part I: a cruel twist

In 2014, I went to France with fluent-in-French daughter to tour the Loire Valley. Never mind that a few weeks earlier, I felt a breast lump the size of one of the meyer lemons on my tree in  San Francisco .  My seen-it-all internist told me it was no doubt a cyst and  to check it out when I came back. So off I went to explore castles, small towns, and the famed tapestries at Angers. At Le Cremet d”Anjou,  a modest, but Michelin -starred  restaurant on a pin-drop quiet side street,  I had the best dessert of my life: Cremets d”Angers. (right)images-8IMG_1992

In Blois, we happened to see a beauty contest at the local castle.  The contestants clearly had not done their Pilates and looked actually  human. In Bourges, we spent a rainy May Day sitting at a cafe sipping from a pichet of  vin blanc..

Nothing, I thought,  can go wrong in such a verdant setting. Breast lumps, please! For years, I’ve drunk daily liters of polyphenol-rich tea, waxed lyrical about about tai guan yen versus dah hong pao, avoided sugar and anything hinting of nitrates.I’ve been a regular at yoga and tai chi and read and reported about the anti-cancer properties of green tea, black tea, red tea. A few years ago, I covered the 5th Scientific Symposium on Tea and Health, where a lot of the papers were on tea and cancer. From a lifestyle and academic perspective,  all the boxes were checked.

Back to earth in San Francisco: At the  hospital’s “breast care center,” the routine is to put on a pink (!) gown, get your mammogram, and then sit in the waiting room until you are quietly told the usually now- you -can -exhale” results. Then you get dressed and leave.  But for the unfortunate few, the pink gown stays on. It’s the whispery sympathy  that gets you as you are ushered into another room to speak with the radiologist. That’s when the tall brusk white coat said to me, “you have cancer.”

I’ll spare the details.   Suffice to say that the  not-to-worry cyst turned out to be stage 2-3 invasive cancer. Thus began my odyssey into the hazardous world of cancerland.

Those of certain age might  remember controversial nutritionist Adelle Davis, whose best-selling books, such as “Let’s Eat Right!” and “How to Raise Healthy Children” railed against processed, pesticide laden food.Said Adelle when she found out she had cancer:“I thought this was for people who drink soft drinks, who eat white bread, who eat refined sugar and so on.”

Poor Adeile died of multiple myeloma, a plasma cancer. Was I destined to be the Adele Davis of tea without the fame?

UnknownWhat about treatment? After a lifetime of healthy, no-junk food eating – even when it wasn’t fashionable; after decades of scoffing at any ingredient I couldn’t pronounce, was I going to become infused with scary chemo? What do you do when doing nothing, according to the oncologists, means  death? What do you do when a sympathetic oncologist goes into a rather lyrical description of drugs you can take to lessen the pain of dying? Or another one goes into quite gothic prose to describe the horrors that await those who Do Nothing?

Cancer upended more than one life. Fluent French daughter started packing up to come home, wherever that meant in her whirlwind life. A friend, an artist of some renown who I have known for years, actually took to her bed for three days– and then became a rock of support. Others – strangely relatives – spun horror tales and became very busy. If you are still with me, stay tuned for what happened.

But circa 2017, I’m still around .

Part 2: Still here::  What I did

 

 

Cheese at the French Pavilion at the Food Show: Try these with tea!

Nathalie Barbier of Fromagerie Delin

Nathalie Barbier of Fromagerie Delin at the Fancy Food Show in SF.

If  anyone needed proof, a stroll around the  French pavilion at the SF Fancy Food Show was testimony to the  tradition, skill and care of French cheese makers. Here are a few: From Bourgogne between Beaune and Dijon, comes Fromagerie Delin’s line of meltingly runny, slightly tangy and utterly deliciously creamy bries – some with an herb coatings — that relegates all those rindy, spongy “bries” to cheese purgatory.

Sold under the label Brillant Savarin (after the famed French gastronome who wrote The Physiology of Taste), the cheese was developed in 1930 in Normandy; production later moved to Bourgogne. It has a soft creamy texture, slightly tangy and sweet nut-like taste and should be eaten young and fresh. Other labels in the line include Regal de Bourgogne, Cremeux and Prestige (in Canada). Packaged  in traditional rounds as well as small vacuum-packed tubs, they are enriched with creme fraiche and have a texture that literally melts in the mouth. Try this with a full-bodied darjeeling or tie-guan yin oolong. Surprise: You can buy it at Cosco as well as Whole Foods.

A delicious chèvre tart was on the menu at the Courturier booth where French chef consultant Gregory Cormanexpert chef (right) expertly  julienned leeks for a tart with goat cheese. Many of the smaller Courturier chèvre logs are made in Hudson Valley; larger, ripened ones are imported from France. Try plain or with herb dusting. The tart is perfect for a savory tea. Courturier cheeses are sold at Molly Stone and at Safeway, yes, Safeway, among other stores. 

From the limestone caves of France comes Roquefort - tangy, veiny, without the overpowering  taste you might have been put off by in the past. It’s  the specialty of Papillion Black Label  that’s been around since 1906. roquefort sliceThe process uses its own baked rye bread to cultivate Penicillium Roqueforti, which gives the Lacaune sheep roquefort its unique taste that’s assertive,  complex and literally melts in your mouth. If you’ve been put off by roquefort, but are still intrigued, try the one from Papillion. Pair with a strong tea- pu-erh, rock oolong, or Assam. Papillon is sold  on Amazon and fine cheese stores. roquefort

 

 

LTR goes to the Winter Fancy Food Show in SF: new kids in the market

winter fancy food showSo what’s new? Caramel everywhere and of course seas of gluten free everything. Salted chocolates seem to have reached sodium saturation. But what stood out at the huge fancy food show in foodie San Francisco were both the old-timers whose time may have come and a plethora of young-uns with good ideas and products.

What goes with tea? How is your imagination treating you these epicdays? How about an Epic meat bar – specifically a turkey/cranberry or lamb/currant mint or habanero/cherry bar made from grass-fed animals with ingredients you can actually understand. And no soy. No sugar. No nitrates. Think about pairing with a full bodied oolong or perhaps a strong black keemun or even a milder darjeeling. These are tastes that call for bold pairings.

IMG_3055Based in Austin, Texas, the company was started a year and half ago by Katy Forrest, a ironman athlete and Taylor Collins, a triathlete,  two  competitive – and vegetarian –  athletes, who, after trying a variety of diets from vegan to raw – found their energy waning, their performance lacking and their recovery time waning. They had already founded  Thunderbird Energetica, a line of vegetarian protein bars. But when they found that  protein in the form of meat transformed their energy level and performance, Epic, the meat energy bar was born. Even if you’re not planning on running a marathon, a turkey/cranberry  bar cut into cubes makes a great addition to a savory afternoon tea.

simple millsLow fat muffins may be more conventional tea fare, but for flavor and taste, Simple Mills, a new company out of Chicago, makes an innovative  baking mix that is not only low in calories, but is also gluten free, has minimal sugar and additives – and is also very tasty and no-fuss. Just add oil, water and eggs, and bake for 20 minutes. Ingredients include almond flour and coconut nectar for sugar.  Founded by a young biology graduate of University of North Carolina, who saw a need for a healthy,  no-additive, no wheat muffin, flavors include banana, chocolate, pumpkin, chocolate chip, and focaccia and sandwich bread mix.

katlin smithKatlin Smith (left) was working in Atlanta as a strategy and operations consultant with Deloitte when, suffering from joint pain, she changed to a gluten and dairy free diet. But scouring supermarket aisles for healthy food became an exercise in frustration. Soon Smith, an petite, energetic and can-do entrepreneur began experimenting with recipes. After a lot of trial and error – she also took chemistry at UNC –  Simple Mills as born. Starting out by herself, Smith rented a test kitchen, did all her own mixing and packaging, and was on her way. Her product is not only healthy, but moist and flavorful without the aftertaste of a lot of additive-laden mixes. Today, Smith has eight employees and is carried by Whole Foods online at Amazon and also in 500 stores nationwide.

Stay tuned for more from fancy food show….

 

Can tea cut fat and lower cholesterol? A little clarity, please

With rivers of butter and clouds of whipped cream everywhere during the holiday season, think tea.

Tea, as you already know has zero calories – if you don’t add milk and sugar, of course. model with teacupIt is also filled with anti-oxidants that can, if you believe the breathless claims, turn you into a healthy superperson. Health claims about tea, as any sane person knows, push the believability envelope.  And when the research is solid, who can get behind the buzz on green vs. black or meaning of  polyphenols. It’s enough  make you want to run for a good cuppa laced with something stronger. So in the interests of clarity, here is a little info on what you might want to know:

First, tea can’t make you lose weight if you overeat. Period.  Also, while the literature is stuffed with mice losing weight on green tea, the data on humans is a little less fetching. So let’s skip the scientific in vivo and go to people.

EGCG leafEGCG or eppigallocatechin catechin gallate is a powerful antioxidant and  is what gives tea and in particular green tea – its health punch in fighting weight gain, controlling diabetes, lowering cholesterol, and diminishing risk factors for cardiovascular disease. There is more EGCG in green than in black and or oolong, which are oxidized and as a result have more thearubins and theaflavins. This is what gives black and oolong tea its color and deeper flavor.

Green Tea:  A review in Chinese Medicine of 105 English language scientific studies and articles   pointed out the benefits of green tea. One of the conclusions: “Long-term consumption of tea catechins could be beneficial against high-fat diet-induced obesity and type II diabetes and could reduce the risk of coronary disease.”

green tea and metabolismAnother study, a mega-analysis by Netherlands researchers noted that consistently drinking green tea could result in burning off 100 calories over a 24 hour period.  In this study, the results – i.e.l weight loss – were more pronouced for Asian than Caucasians.

hOolong Tea: According to Chinese lore, oolong can, among its other health properties, control weight gain. Popular knowledge is that it  increases metabolism and gets rid of fat faster. In a 2009 study,  102 obese or overweight men and women were given 9 grams a day of oolong tea. After six weeks, 70% lost more than a kilo. Equally important, subcutaneous (fat under the skin – usually belly fat)  decreased on an average of 12%.

In another study, renown physiologist William Rumpler at the US Department of Agriculture focused on how oolong affects weight control. In his study, twelve men were given either full-strength tea, colored water with the same caffeine as full-strength tea, half strength tea or colored water. Researchers found that the volunteers who drank oolong burned an additional 67 calories a day.  Interestingly, fat oxidation was 12% higher with the tea drinkers, the same as was found in the previous study. 

black tea healthBlack tea: Since black tea supposedly has more caffeine than green – which is up for debate – many think it’s the caffeine that is responsible for weight loss for black tea drinkers. But studies have shown that drinking black tea can lower blood pressure and reduce bad cholesterol while not affecting HDL, the “good” cholesterol.

Pu-erh: Ah, the fermented/aged/little understood drama tea. While some herald its unique taste, others say it’s a little too earthy. pu-erhSome pu-erh has sold for epic amounts: legends abound about its unique qualities.Some liken its dark full taste to a great pinot noir and herald its health qualities. According to WebMD, pu-erh has small amounts of the chemical lovastatin, prescribed for lowering cholesterol.  Among aficionados of dim-sum, pu-erh is known to be the perfect fat-busting drink of choice.

decadent snowmanSo whether your taste turns to green,oolong,black or pu-erh, drinking tea during the holiday season will help keep that winter coating of pounds off.

 

 

 

 

 

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Stress busters: tryptophan (turkey?) and l-theanine (tea)!

tired turkeyBy now, you’ve probably forgotten about the  post -thanksgiving  stupor characterized (if you can recall)  by glassy eyes, protruding tummy, and overwhelming urge to (yawn!) take a nice nap.

You may have heard over the years that turkey’s soporific effect is caused by tryptophan, an essential amino acid. Since the body can’t make tryptophan, it must be provided by diet. Tryptophan is used to produce niacin and seratonin, a brain chemical that enhances mood and well-being. Sadly, the amount of  trytophan in turkey is slightly less than found in chicken.    The turkey/tryptophan connection probably has more to do with the amount of carbs than  that the turkey effect.typtophan cartoon

But did you know that l-thenine, an amino acid found in tea – but not coffee – really does have the chillax factor without any guilt-inducing carbs? This is why you can drink tea and not have the hype you feel with coffee. While  L-theanine is  known to reduce stress by relaxing the mind without causing drowsiness,  animal studies also indicate that l-theanine reduces high blood pressure and increases the effectiveness of some cancer drugs.

l-theanine

Back to chillax factors: A recent overview by  Nutrition Review put it like this:  “The studies reviewed suggest that caffeinated tea, when ingested at regular intervals, may maintain alertness, focused attention, and accuracy and may modulate the more acute effects of higher doses of caffeine.” In another  article that reviewed research on the effects of l-theanine and caffeine in tea on attention and mood, the vaulted American Journal of Clinical Nutrition noted that studies ” showed the validity of laboratory findings by supporting the idea that tea consumption has acute benefits on both mood and performance in real-life situations.”

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